baker's guide: or, the art of baking designed for practical bakers and pastry cooks

B a k e r ’ s G u i d e

Or, The arT of BakinG

desiGned for PracTical Bakers

and PasTry cooks

This facsimile edition of Baker’s Guide by John Weild was reproduced by permission from the volume in

the collection of the american antiquarian society (aas), Worcester, Massachusetts. Founded in 1812 by isaiah Thomas, a revolutionary War patriot and successful printer and publisher, the society is a research library documenting the life of americans from the colonial era through 1876. aas aims to collect, preserve, and make available as complete a record as possible of the printed materials from the early american experience. The cookbook collection includes approximately 1,100 volumes.

o T h e r B o o k s i n

T h e a M e r i c a n a n T i q ua r i a n s o c i e T y

c o o k B o o k c o l l e c T i o n

1776-1876: The Centennial Cook Book and General Guide, by Mrs. ella e. Myers

American Cookery, by amelia simmons

The American Family Keepsake, by The Good samaritan

The American Vine-Dresser’s Guide, by John James dufour

Apician Morsels, by dick humelbergius secundus

The Appledore Cookbook, by Maria Parloa

The Art of Dining, and the Art of Attaining High Health, by Thomas Walker

California Recipe Book, by ladies of california

The Canadian Housewife’s Manual of Cookery

Canoe and Camp Cookery, by seneca

The Caroline Housewife, by sarah rutledge

The Compleat Housewife, by eliza smith

The Complete Confectioner, Pastry-cook, and Baker, by eleanor Parkinson

The Complete Cook, by J.M.sanderson

The Cook Book of Rare and Valuable Recipes

The Cook Not Mad

The Cook’s Oracle and Housekeeper’s Manual, by William kitchiner, M.d.

The Cook’s Own Book, and Housekeeper’s Register, by Mrs. n.k.M. lee

The Cooking Manual of Practical Directions for Economical Every-Day Cookery, by Juliet corson

Cottage Economy, by William cobbett

Confederate Receipt Book

Crumbs from the Round Table, by Joseph Barber

Dainty Dishes, by lady harriet e. st. clair

Dairying Exemplified, by Josiah Twamley

De Witt’s Connecticut Cook, and Housekeeper’s Assistant, by Mrs. n. orr

The Dessert Book, by a Boston lady

Directions for Cookery, by eliza leslie

Directions for Cooking by Troops, in Camp and Hospital, by Florence nightingale

Domestic French Cookery, by l.e. audot

Every Lady’s Cook Book, by Mrs. T. J. crowen

Fifteen Cent Dinners for Families of Six, by Juliet corson

The French Cook, by louis eustache ude

The Frugal Housewife, by susannah carter

The Frugal Housewife, by lydia Maria child

The Hand-Book of Carving

The Hand-Book of Practical Cookery, for Ladies and Professional Cooks, by Pierre Blot

The Health Reformer’s Cook Book, by Mrs. lucretia e. Jackson

The House Servant’s Directory, by robert roberts

The Housekeeper’s Manual

How to Mix Drinks, by Jerry Thomas

The Hygienic Cook Book, by John harvey kellogg

Jewish Cookery Book, by esther levy

The Kansas Home Cook-Book, by the ladies of leavenworth

Mackenzie’s Five Thousand Receipts in All the Useful and Domestic Arts, by colin Mackenzie

Miss Beecher’s Domestic Receipt Book, by catharine Beecher

Miss Leslie’s New Cookery Book, by eliza leslie

Modern Cookery, In All Its Branches, by eliza acton and sarah J. hale

Modern Domestic Cookery, and Useful Receipt Book, by W. a. henderson

The Modern Family Receipt Book, by Mrs. Mary holland

Mrs. Hale’s New Cook Book, by Mrs. sarah J. hale

Mrs. Owen’s Illinois Cook Book, by Mrs. T.J.V. owens

Mrs. Porter’s New Southern Cookery Book, by Mrs. M.e. Porter

My Mother’s Cook Book, by ladies of st. louis

The National Cook Book, by eliza leslie

New American Cookery, by an american lady

The New Art of Cookery, by richard Briggs

The New England Cook Book

The New England Economical Housekeeper, and Family Receipt Book, by esther a. howland

The New Housekeeper’s Manual, by catherine e. Beecher and harriet Beecher stowe

The New Hydropathic Cook Book, by russell Thacher Trall

The New Whole Art of Confectionary, by W. young

Nouvelle Cuisiniere Canadienne

One Thousand Valuable Secrets in the Elegant and Useful Arts

The Pantropheon, by alexis soyer

The People’s Manual, by Perrin Bliss

The Philosophy of Eating, by albert Bellows

The Physiology of Taste, by Jean a. Brillat-savarin

The Picayune’s Creole Cookbook, by The Picayune

The Practical Distiller, by John Wyeth

Presbyterian Cook Book

Science in the Kitchen, by Thomas hopkins and Mrs. l.a. hopkins

Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, by eliza leslie

The Times’ Recipes, by The new york Times

Total Abstinence Cookery

A Treatise on Bread, by sylvester Graham

Vegetable Diet, by William alcott

The Virginia Housewife, by Mary randolph

What to Do with the Cold Mutton

What to Eat and How to Cook It, by Joseph cowan

The Young Housekeeper, by William alcott

B a k e r ’ s G u i d e

John Weildh

Or, The arT of BakinG

desiGned for PracTical Bakers

and PasTry cooks

Baker’s Guide copyright © 2013 by American Antiquarian Society. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.

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